# Components:
→ Ribeye Steaks
01 - 2 ribeye steaks (10–12 oz each, approximately 1 inch thick)
02 - 2 tablespoons black peppercorns, coarsely crushed
03 - 1 teaspoon kosher salt
04 - 2 tablespoons vegetable oil
05 - 2 tablespoons unsalted butter
06 - 2 garlic cloves, smashed
07 - 2 sprigs fresh thyme
→ Peppercorn Sauce
08 - 1/3 cup heavy cream
09 - 1/3 cup beef stock
10 - 1 tablespoon brandy or cognac (optional)
11 - Salt, to taste
→ Crispy Fries
12 - 3 large russet potatoes
13 - 2 tablespoons white vinegar
14 - Vegetable oil, for frying
15 - Fine sea salt, to taste
# Directions:
01 - Peel potatoes and cut into 1/4-inch sticks. Soak in cold water with vinegar for 30 minutes, then drain and pat completely dry.
02 - Heat vegetable oil in a deep fryer or large pot to 325°F. Fry potatoes in batches for 4–5 minutes until just tender but not browned. Drain on paper towels.
03 - Increase oil temperature to 375°F. Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain and season with fine sea salt.
04 - Pat ribeye steaks dry. Season both sides with kosher salt and press crushed peppercorns firmly onto the surfaces.
05 - Heat vegetable oil in a heavy skillet over medium-high. Sear steaks for 3–4 minutes per side for medium-rare, adjusting for desired doneness.
06 - Add butter, smashed garlic, and thyme during the last minute of cooking. Baste steaks with butter. Remove from pan, tent with foil, and let rest 5 minutes.
07 - Discard excess fat from the skillet, leaving browned bits. Deglaze with brandy, if using, over medium heat, scraping up any bits. Add beef stock and simmer for 2 minutes. Stir in heavy cream and cook until slightly thickened. Season with salt.
08 - Plate steaks with crispy fries. Spoon peppercorn sauce over steaks or serve on the side.
